Food preparation

Tricholoma, auricularia, green pepper, soy sauce, cooking wine, salt, vegetable oil.

Start making

(1) after cleaning the Tricholoma, put it in a plate, add water to the pot, first boil the water, then put the Tricholoma in boiling water for two minutes, then take it out with a colander, and put it on the chopping board.

(2) Put the Tricholoma mushroom with the top facing down, cut it into thin slices from one side and put it in a sieve, and control the water to dry for later use.

③ Auricularia auricula needs to be soaked in warm water 30 minutes in advance, and then taken out to remove the roots. After cleaning, it is torn into small pieces, and the water is controlled to dry for later use.

④ It's best to choose spicy green peppers, cut them from the middle to remove seeds, and then cut them into filaments for later use.

⑤ Pour the oil into the pot, and the oil temperature is 60% hot. First, add the Tricholoma, stir-fry it, add the cooking wine to remove the fishy smell, then add the fungus and stir-fry it until it is 80% ripe, add the light soy sauce, and finally add the green pepper and continue to stir evenly.

⑥ Sprinkle salt after frying, stir well and serve, so that a crisp and refreshing mushroom fried fungus is finished, nutritious and delicious, wait and enjoy it!

Mushroom and towel gourd soup.

Required ingredients

Tricholoma, Luffa, Eggs, Ginger, Salt, Vegetable Oil.

Start making

① Wash the Tricholoma, boil it in boiling water for two minutes, take it out and cut it into thin slices for later use.

② Wash the loofah, peel it and cut it into thin slices for later use, shred the ginger, and beat the eggs evenly for later use.

(3) Pour vegetable oil into the pot, heat it until it is half done, add shredded ginger and saute until fragrant, stir-fry Tricholoma and loofah until it is broken, and then pour in appropriate amount of water.

(4) cover the lid and turn to medium heat after the fire is boiling. Sprinkle the egg liquid evenly into the soup and stir the plumeria.

⑤ Finally, sprinkle with salt and serve. The mushroom and loofah soup made in this way is delicious, especially suitable for drinking a bowl before eating.

Cooking tips:

1. When choosing Tricholoma, you must choose the one with smooth surface, no black spots, small branches, light weight and dry surface without mildew. Only when you choose fresh Tricholoma can you cook delicious food.

2. Tricholoma must be sliced after blanching, otherwise, if sliced first and then blanched, it is easy to absorb too much water and affect the taste.

3. Tricholoma is a fungus, so people who are often allergic should not try Tricholoma easily. You can try it in a small amount before eating, and then eat it if you are not allergic.